These Vegan Biscoff Pumpkin Cheesecake Bars are a testament to the magic of fall, marrying the rich allure of cheesecake with the spicy-sweet notes of pumpkin spice.
Essentially a mashup of my vegan pumpkin cheesecake and no-bake biscoff cheesecake in convenient, pre-portioned squares, these delectably creamy cheesecake bar cookies are the perfect treat for your Thanksgiving or Christmas celebrations!
📖 Recipe Overview
- Made With Only 10 Ingredients - And they’re all easy to find at nearly any grocery store.
- Quick, Easy, & No-Bake - Using a blender for the dairy-free filling and a food processor for the crust makes these easy pumpkin cheesecake bars a snap to whip up!
- Perfectly Portable - Rather than worry about making even slices on a round cheesecake, these no-bake pumpkin cheesecake bars are made in a loaf tin for easy portioning. They’re your secret weapon for effortless and elegant entertaining.
- Unbelievably Delicious - I've said it before, but pumpkin and biscoff is a fall flavor that knocks it out of the park. The proof is in these pumpkin cream cheese bars as well as this pumpkin bread!
🧾 Ingredients Needed
As promised, you only need a handful of ingredients to make these delightful pumpkin pie cheesecake bars. Here’s what to grab:
- Biscoff Cookies - These naturally vegan spice cookies are lovely with tea, but they also make one of the best cheesecake crusts around!
- Instant Espresso Powder - Optional, but absolutely delicious if you like a pumpkin spice latte vibe. Feel free to use decaf if needed!
- Vegan Butter - Make sure you reach for a block-style butter not margarine from a tub as the bars won't set properly. My favorites are Violife block, Flora plant butter, or Naturli block.
- Vegan Cream Cheese - My homemade version is delightful (and quite easy to make!), but if you want to use store-bought, the best brand for cheesecake is Violife.
- Canned Pumpkin Purée - Make sure you’re reaching for pure pumpkin, not canned pumpkin pie filling.
- Vegan Greek-Style Yogurt - For creamy, dreamy consistency. You can also use vegan sour cream if you prefer.
- Biscoff Spread - Also known as “cookie butter,” this delightful spread is creamy, spicy, and sweet.
- Light Brown Sugar - You can also use light muscovado sugar if you prefer.
- Pumpkin Pie Spice - If you don’t have any on hand, you can easily make your own by combining the following: 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon allspice, and ¼ teaspoon ground cloves.
🥣 How To Make Pumpkin Cheesecake Bars
Step 1: Add the lotus cookies, espresso powder, and sea salt to a food processor and blitz until finely ground. Add the butter and blend again until the mixture sticks together between your fingers.
Step 2: Press the crust into the base of the pan and smooth it down with your fingers, or using a spoon or offset spatula. Chill in the fridge while you make the filling.
Step 3: Add all of the filling ingredients to a high-powered blender and blitz until completely smooth and creamy without any lumps.
Step 4: Pour the cream cheese filling into the loaf pan and refrigerate for a minimum of 5 hours (or overnight work well) until set.
Step 5: Very gently heat the cookie butter over a double boiler until it melts into a spreadable consistency. Pour the melted spread on top of the set cheesecake. Then carefully tilt the pan so that the entire surface is covered.
Step 6: Refrigerate the cheesecake for another 30 minutes to an hour before serving. Once set, use a sharp knife to cut it into servings. You can top the slices with more whole or crushed biscoff cookies if desired.
As much as I love this recipe for pumpkin cheesecake bars just the way it is written, there are a few variations you can try:
- Swap Your Cookies - While I love Biscoff cookies to no end, you can also make these pumpkin cheesecake bars with a gingersnap crust instead. Alternatively, you can try using crumbled vegan graham crackers for a more “traditional” cheesecake crust.
- Sweet Potato Cheesecake Bars - Swap the pumpkin purée for sweet potato purée instead.
- Gluten-Free Pumpkin Cheesecake Bars - Opt for a gluten-free spice cookie and use gluten-free cookie butter (or swap in granola butter) to make these tasty treats celiac-friendly.
Absolutely! Feel free to tightly wrap any leftover slices and freeze them for up to one month ahead of time. Then, when it’s time to serve, allow them to defrost overnight in the freezer.
While these alternatives are not always good to swap in recipes that call for brown sugar (their chemical properties are slightly different), since this is a no-bake recipe you should be fine!
Sure thing. Just place the cookies in a gallon-sized zip-top container and bash to pieces using a rolling pin. It’s a great way to get out any latent anger! 😂 Once they’re very small, pour into a bowl and mix with the melted butter, salt, and espresso powder.
🍰 More Vegan Cheesecake
- 20 biscoff cookies
- 1 teaspoon espresso powder, optional
- ½ teaspoon sea salt
- 50 g (1.75 oz) vegan butter, (block-style) *see note 1
- 400 g (14.1 oz) vegan cream cheese, *see note 2
- 150 g (⅗ cup) canned pumpkin puree, *see note 3
- 100 g (3.53 oz) vegan butter, (block-style), room temp *see note 1
- 30 g (1.5 tbsp) vegan Greek-style yogurt, or vegan sour cream
- 50 g (⅕ cups) biscoff spread
- 40 g (3 tbsp) light brown sugar
- 1 tablespoon pumpkin pie spice, *see note 4
- 1 teaspoon vanilla extract
- 200 g (1 cup) biscoff spread
- 8 biscoff cookies , optional
- Prepare: Line the base and sides of a 9" loaf pan with parchment paper.
- Make the crust: Add the cookies, espresso powder, and salt to a food processor and blitz for a minute or so until finely ground. Add the butter and blend again until the mixture sticks together between your fingers.
- Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
- Make the filling: Add all of the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for a minimum of 5 hours (or overnight) until set.
- Add the topping: Add the biscoff spread to a large bowl and very gently heat it over a double boiler whilst stirring so that it becomes a spreadable consistency - be careful not to overheat it as you don't want it to melt the cheesecake. Pour the biscoff on top of the set cheesecake. Carefully tilt the loaf pan so that the spread covers the entire surface of the cheesecake. Refrigerate for another 30 minutes to an hour before serving.
- Serving and storage: Once set, carefully run a sharp knife through the biscoff topping first, then cut through the rest of the cheesecake for clean-looking cuts. You can top the slices with more whole or crushed biscoff cookies if desired.They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.
- Vegan Butter - Reach for block-style such as Violife block, Flora plant butter, or Naturli block. You can use coconut oil in place of butter if preferred.
- Vegan Cream Cheese - For storebought, the best brand for cheesecake is Violife.
- Canned Pumpkin Puree - Use pure pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice - Mix together the following: (1 ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp allspice, and ¼ tsp ground cloves).
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